Coconut Butter Mochi [Gluten-Free].

Coconut Butter Mochi [Gluten-Free] You are able to have Coconut Butter Mochi [Gluten-Free] using 10 ingredients and 9 steps. This is the preparing you should do cooking it.

Ingredients of Coconut Butter Mochi [Gluten-Free]

  1. – Prepare 225 g (1 1/2 cup) of mochiko flour / glutinous rice flour / sweet rice flour.
  2. – You need 100 g (1/2 cup) of granulated white sugar.
  3. – You need 4 g (1 tsp) of baking powder.
  4. – It’s 1/4 tsp of salt.
  5. – Prepare 35 g (1/2 cup) of unsweetened shredded coconut.
  6. – You need 240 ml (1 cup) of fresh milk (substitutable with evaporated milk).
  7. – You need 200 ml (3/4 cup) of + 4 tsp) coconut milk (typically sold in a can).
  8. – Prepare 56 g (1/4 cup) of unsalted butter melted.
  9. – You need 2 of eggs.
  10. – You need 1 tsp of vanilla extract.

Coconut Butter Mochi [Gluten-Free] step by step

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  2. Weigh the flour, sugar, baking powder, and salt into a medium bowl. Whisk until well-combined then set aside..
  3. Toast the shredded coconut in a pan over medium-low heat. Keep stirring to minimize uneven toast and prevent burning. Set aside..
  4. Melt the butter in a microwave or over the stove. Then brush some onto the cake pan to coat. Add parchment paper if you are planning to remove the cake from the pan..
  5. Weigh the rest of the ingredients into another medium bowl and add the melted butter. Whisk thoroughly to combine..
  6. Pour the wet mixture into the flour mixture. Mix until well-combined with a silicone spatula or wooden spoon. The batter will be runny but smooth..
  7. Ensure there is no flour lump before adding toasted coconut. Mix well..
  8. Pour batter into the prepared pan. Bake at 350°F or 180°C for about 1 hour or until the crust is formed and crispy..
  9. Let it chill on a cooling rack. When it is cool enough to handle, cut with either a plastic knife or an oiled kitchen knife..

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